Honey-Lemon prawn stir-fry

Recipe - Woman's Weekly

This was a yummy and very filling dinner, although the kids opted for a chicken base not a prawn base, but with all ingredients ready not hard to split and cook two meals.

Ingredients

• 2/3 cup White rice
• 2 teaspoons sesame seeds
• 1.2kg  uncooked king prawns, shelled deveined, tails intact (halve and do 600g chicken if your cooking like me half chicken/half prawn two dishes!! (actually I think it would be nicer without the tails - next time, it looks pretty but eating was a little messy)
• 2 small brown onions, halved, cut into wedges.
• 600g Wombok, sliced thinly
• 2 small carrots, cut into matchsticks
• 4 tablespoons lemon juice
• 2 tablespoons honey
• 4cm piece fresh ginger, grated
• 4 green onions, sliced thinly.

Method

1. Cook rice - We like to cook in the microwave, double the quantity of rice and use this measurement for water and then 16 Min's on high (eg 1 cup rice 2 cups water). Drain.
2. Meanwhile, toast sesame seeds, in heated wok; remove from wok and set aside.
3. Cook prawns in heated wok and remove.
4. Stir-fry brown onion, in heated pan, until tender, return prawns to wok with Wombok, carrot, lemon juice, honey and ginger, stir-fry until hot.
5. Serve with rice and sprinkled sesame seeds and green onions. We also topped ours with bean sprouts!!!

ENJOY!!!